Cardiovascular Risk, Cardiovascular Risk Reduction
Conditions
Keywords
Community health worker, cardiovascular risk reduction
Brief summary
Investigators plan to test the effect of a Cardiovascular disease (CVD) risk reduction program targeted to improve nutrition and self-management of chronic cardiovascular conditions among older adults participating in congregate meal programs offered at community senior centers.
Detailed description
This project proposes utilizing community health workers (CHWs) to deliver targeted health programming to participants in congregate meal programs as part of the Title III-C Nutrition Services Program. By integrating a targeted intervention into these community settings, this proposal aims to enhance individual health outcomes and support healthy nutrition among older adults. This approach prioritizes an evidence based, responsive, community-based solution to the increasingly complex health needs of this expanding population, fostering healthier aging and more resilient communities. The purpose of this study is to examine the feasibility of a CVD risk reduction program targeted to improve nutrition and self-management of chronic cardiovascular conditions among older adults participating in congregate meal programs offered at community senior centers. The specific aim is to examine the feasibility of a CVD risk reduction program (CAN-DO) delivered to older adults participating in a congregate meal program. The rates of recruitment, retention, acceptance, and participant satisfaction of the intervention protocol, and processes for training and engaging a CHW for intervention delivery in preparation for a larger, fully powered trial will be assessed. Secondary aims will include health outcomes that indicate promise of the intervention's potential effect on cardiovascular risk reduction and will include measurement of hemoglobin A1c, lipid panel, blood pressure, body anthropometrics and nutritional intake (food frequency questionnaire, diet quality with HEI (healthy eating index) scoring, Veggie Meter scores as an indicator of adherence to intervention). These risk factor outcomes will be measured at baseline, 18 weeks (intermediate feasibility) and at 30 weeks to evaluate long term feasibility of the project among older adults participating in a congregate meal program.
Interventions
BEHAVIORALCAN-DO
usual programing offered as part of the congregate meal program plus 18 weekly group education sessions related to CVD risk reduction and nutrition.
Sponsors
Martha Biddle
Study design
Allocation
NA
Intervention model
SINGLE_GROUP
Primary purpose
PREVENTION
Masking
NONE
Eligibility
Sex/Gender
ALL
Age
60 Years to No maximum
Healthy volunteers
Yes
Inclusion criteria
* community dining site with a minimum of 20 or more congregate meal program participants. * ≥ 60 years of age * registered meal program participant at the community dining site * speak English
Exclusion criteria
* less than 60 years of age * don't participate in baseline measurements
Design outcomes
Primary
| Measure | Time frame | Description |
|---|---|---|
| Proportion of eligible individuals who enroll in the study | 6 months | Feasibility will be measured by recruitment rates, the proportion of eligible individuals who enroll during the time required to reach enrollment targets. |
| Number of participants enrolled at each timepoint | Baseline, week 18, and week 30 | Retention rates at each time point will be quantified |
| Change in Veggie Meter scores | Baseline, week 18, and week 30 | The participant's adherence to the intervention will be assessed using the veggie meter, which uses light reflectance spectroscopy to provide an estimated skin carotenoid composite score. Score ranges from 0 to 800, with higher scores associated with greater fruit and vegetable intake. |
| Participant Satisfaction with intervention | 30 weeks | Overall satisfaction will be measured using a likert type scale 0-5, with a higher score equating to greater satisfaction, satisfaction will include measurement of frequency, duration and timing of intervention, total scores will range from 0-15, a mean score for overall satisfaction will be reported |
Secondary
| Measure | Time frame | Description |
|---|---|---|
| Change in waist circumference | baseline, 18 and 30 weeks | Waist circumference will be measured using a cloth measuring tape at the point of the umbilicus with minimal clothing |
| Change in hemoglobin A1c | baseline, 18 weeks and 30 weeks | Hemoglobin A1c will be measured with the Bayer HgA1c point of care machine |
| Change in diet quality using an HEI index score | baseline, 18 and 30 weeks | Diet quality will be assessed using a Frequency Questionnaire (FFQ). The NDSR FFQ provides the data that allows for calculating the Healthy Eating Index. We will use the 2015 index rules. Healthy Eating Index (HEI) 2015 Score and individual component scores will be calculated from the FFQ according to the HEI-2015 guidelines to assess changes in overall diet quality and changes within each component. The range of scores for the Healthy Eating Index 2015 is 0-100. A higher score is considered better and represents meeting more of the recommended dietary guidelines |
| Change in total cholesterol per lipid panel | Baseline, 18 and 30 weeks | Lipids will be measured using Cholestech LDX point of care machine using fingerstick non-fasting blood samples, |
| Change in systolic blood pressure | baseline, 18 and 30 weeks | Measurement of systolic blood pressure will be obtained using a digital BP machine |
| Change in diastolic blood pressure | baseline, 18 and 30 weeks | Measurement of diastolic blood pressure will be obtained using a digital BP machine |
Countries
United States
Outcome results
None listed